EXECUTIVE CHEF at Hog Island Oyster Company Inc

San Francisco, California, United States -

Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

100000.0

Posted On

21 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Recipe Development, Menu Engineering, Purchasing Specifications, Product Procurement, Food Safety Standards, Inventory Management, Labor Budget Control, COGS Control, Staff Training, Servant Leadership, Team Coaching, Change Management, Communication, Financial Reporting, Event Execution, Seafood Expertise

Industry

Food and Beverage Services

Description

Description Summary of Position: The Executive Chef position at Hog Island Oyster Co. (HIOC) has responsibility for all daily culinary and kitchen operations and staff management. A satisfactory background check is required for this position. GENERAL DUTIES AND RESPONSIBILITIES Develop recipes and portion specifications in close collaboration with the Culinary Director, with regional consumer tastes, product specifications, ease of preparation and established procedures and budgetary constraints. Lead menu development and planning activities with menu engineering. Determine purchasing specifications for product and recipes. Establish close communication with the Culinary Director, In-house Wholesale Department and In-house Commissary team to determine product placement and priority on menus. Establish realistic plans & set aspirational goals for self & team that align with HIOC goals. Oversee procurement of products and ingredients according to predetermined specifications and ensure they are received in correct unit count and condition, and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Ensure that all foods are consistently prepared according to the restaurant’s recipes, portioning, cooking and presentation standards. Investigate and resolve complaints regarding food quality, portion and preparation. Utilize the Company’s tools, systems, software and technology to control food cost, inventory, labor and food budget variances, calculate plate costs, optimize menu mix, and monitor schedules and labor. Ensure labor and food budgets are on or under budget. Control all COGS and usage by delegating and managing the proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Manage daily food inventory to ensure the highest quality of ingredients is maintained. Ensure accuracy of ordering and adjust pars to reflect usage. Ensure rigorous adherence to all food safety standards and regulations. Perform regular audits of all kitchen and storage areas to ensure compliance with Department of Public Health regulations. Prepare operational reports to analyze favorable and adverse trends and make appropriate recommendations. Regularly review variance reports and make appropriate changes. Participate in staff training and development. Regular participation in events hosted by the Ferry Building and Foodwise (Sunday Supper, Mushroom Fest, Love Bites, etc)- SF Chef Only Prioritize use of local and seasonal ingredients. LEADERSHIP RESPONSIBILITIES/CULTURE: Manage as a “servant leader”, creating an extraordinary customer & employee experience. Support, coach, teach, guide, and assist the team as a “hands-on” manager. Demonstrate willingness to answer people’s questions and concerns. Treat everyone with respect and handle situations with integrity, compassion, and fairness. Lead and follow through change and adversity from a solution oriented perspective. Promote and reinforce company culture through understanding and ownership. Endeavor to go the extra mile and lead by example as a positive role model for the team. TEAMWORK: Lead direct report team while fully participating in the larger Hog Island management team. Embrace and encourage teamwork and collaboration among staff and co-managers. Strive to improve the team as a proactive, solution oriented leader. Pass knowledge and skill set onto others to enhance and build the team’s knowledge base. ATTITUDE Enjoy the work and help make HIOC enjoyable for all our staff and customers. Maintain a calm and positive attitude when facing difficult situations. Transform challenging situations into opportunities for growth, learning and improvement. Bring positive energy to work every day. Be aware and in control of personal energy. Convey enthusiasm while managing up and down. COMMUNICATION Listen to co-worker’s at all levels with attention and respect. Communicate decisions, directions, expectations and concerns in a timely & respectful manner. Respond to communication from all co-workers promptly and respectfully. Ask questions to clarify uncertainty, understand company goals and eliminate assumptions. Daily huddle with co-managers to ensure priorities are met and re-evaluated if necessary. Requirements SKILLS AND EXPERIENCE Culinary degree and minimum 3 years experience as an Executive Chef in a similar restaurant required. Solid foundation across a broad spectrum of culinary techniques, especially fresh seafood and shellfish Minimum of 12 years cooking in a restaurant with increasing responsibility in management. Prior experience training, purchasing, managing budgets and cost controls. Ability to establish clear lines of communication with all staff and management members. Enthusiastic willingness to own, and convey the HIOC culture. Familiarity with SOPs and standard kitchen procedures and Department of Health regulations. Ability to develop & implement SOPs and procedures; creating efficient systems and clear expectations. Comfortable, willing, and knowledgeable talking about HIOC shellfish, history, practices and values. Relative computer skills: G Suite, basic Excel, Word, and email applications; Ctuit or similar restaurant management software; Xtra Chef or similar restaurant cost management software, Toast or similar cloud based POS system. Familiarity with P&L management and restaurant financial reports Demonstrated ability to execute offsite catered events, and in-house private events of all sizes. Spanish language skills are preferred. Familiarity with the Blue Foods Economy a plus PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is regularly required to talk and hear. Employee regularly stands for long periods of time. Employee is frequently required to walk, bend, stoop, reach, and use hands to grasp, handle and feel with delicate dexterity. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Regularly requires working taste buds with the ability to smell, taste, recognize, and discern the subtle differences of ingredients and flavors. Regularly requires the ability to lift products and supplies, up to 50 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level is high, typical of a restaurant environment and workspace is shared with other staff and customers. Entails a fast paced, frequently changing environment in which interruptions are considered normal. Moderate exposure to physical risks such as operating dangerous equipment, sharp knives, or working where sanitization chemicals are used. Constant exposure to possible food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy. Constant exposure to unusual elements such as extreme temperatures both hot and cold, wet floors, open gas flame, fumes, smoke, grease, unpleasant odors, and/or loud noises. Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here. PLEASE NOTE: This job description is intended to convey information essential to understanding the scope of the Executive Chef position, and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.

Responsibilities

The Executive Chef is responsible for all daily culinary and kitchen operations, including developing recipes, leading menu planning, and overseeing product procurement according to established standards and budgets. This role requires ensuring consistent food preparation, managing inventory and costs using company technology, and rigorously adhering to all food safety regulations.